Name: Ina Garten Pulled Pork Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Ingredients: 1 (5-6 pound) bone-in pork shoulder; 1 large yellow onion, thick sliced; 1 cup apple cider vinegar; 1/2 cup dark brown sugar; 1 tablespoon chili powder; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 cups good quality barbecue sauce

This tender, juicy Ina Garten Pulled Pork Recipe is made with pork shoulder, brown sugar, and apple cider vinegar and ready in seven hours. The meat slowly breaks down until it yields easily beneath two forks, soaking up every drop of the pan juices. I always make sure to grab a heavily marbled shoulder for the best results.

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🤎 Why You Will Love This Pulled Pork Recipe:

Incredibly tender and juicy: Slow cooking breaks down the meat, making it soft, juicy, and easy to pull apart with a fork.
Rich, deep flavor: The seasoning and long cooking time create a smoky, savory taste that gets better in every bite.
Perfect for feeding a crowd: This recipe makes a large batch, making it ideal for family meals, parties, or gatherings.
Easy to make: Once everything is set, the cooking process is mostly hands-off, so you don’t need to stay in the kitchen.
Very versatile: Use it in sandwiches, tacos, wraps, rice bowls, or serve it on its own with sides.
Great for meal prep: Pulled pork stores well and can be used in different meals throughout the week.
Budget-friendly: It uses affordable cuts of meat that turn into a delicious dish after slow cooking.
Freezer-friendly: You can freeze leftovers and reheat anytime without losing much flavor or texture.

👉 What Is The Best Method For Cooking Pulled Pork?

The best method for cooking pulled pork is slow cooking at a low temperature, either in an oven, slow cooker, or smoker. This allows the connective tissue in the pork to break down gradually, making the meat tender and easy to shred. Cooking at around 110–150°C (225–300°F) for several hours ensures deep flavor and juicy texture. Adding moisture like broth or sauce helps prevent drying and enhances taste.

🍖 Ina Garten Pulled Pork Ingredients

1 (5-6 pound) bone-in pork shoulder
1 large yellow onion, thick sliced
1 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups good quality barbecue sauce

🍛 How To Make Ina Garten Pulled Pork

Preheat the oven: Heat your oven to 300 F and place the thick sliced onions at the bottom of a large heavy roasting pan or Dutch oven.
Season the pork: Mix the brown sugar, chili powder, kosher salt, and black pepper in a small bowl. Rub this mixture evenly over the entire pork shoulder.
Add the liquids: Place the seasoned pork on top of the onions. Pour the apple cider vinegar gently into the bottom of the pan around the meat.
Slow roast: Cover the pan tightly with a lid or heavy foil. Roast in the oven for 6 to 7 hours until the meat is completely fall-apart tender.
Shred the meat: Remove from the oven and let rest for 20 minutes. Discard the bone and excess fat, then use two forks to pull the meat apart.
Toss with sauce: Stir the barbecue sauce into the shredded pork, adding a few spoonfuls of the defatted pan juices if it needs more moisture.

Recipe Tips

Keep the bone in: A bone-in shoulder provides significantly more flavor and helps conduct heat evenly through the center of the roast.
Do not rush the resting: Letting the meat sit for 20 minutes before shredding prevents the flavorful juices from immediately running out onto your cutting board.
Skim the pan juices: Pour the cooking liquid into a separator to remove the liquid fat before adding those savory juices back into the final dish.

❓ What Is The Best Liquid To Use For Pulled Pork?

The best liquid for pulled pork is one that adds moisture and flavor during slow cooking. Popular choices include apple cider or apple juice for sweetness, chicken broth for a savory base, or a mix of both for balance. You can also use barbecue sauce, beer, or even cola to enhance depth and richness. The liquid helps keep the meat juicy, prevents drying, and creates a flavorful base for the final dish.

🍟 What To Serve With Pulled Pork?

This hearty Pulled Pork pairs exceptionally well with a crisp tangy cabbage coleslaw to cut through the richness. I also like serving it alongside baked beans, potato salad, and warm brioche buns for simple sandwiches.

🎚 How To Store Leftovers Pulled Pork?

Keep leftover shredded pork in an airtight container in the fridge for up to four days. You can also freeze it in freezer bags with a little extra barbecue sauce for up to three months.

🥵How To Reheat Leftovers Pulled Pork?

Oven method: Preheat oven to 150–160°C (300–320°F). Place pulled pork in a baking dish, add a little broth or sauce to keep it moist, then cover with foil. Heat for 15–20 minutes until warm. This keeps the meat juicy and tender.

Pan method: Heat a pan on medium-low, add a small amount of broth or BBQ sauce, then add the pulled pork. Stir gently for 5–7 minutes until heated through. This method is quicker and adds extra flavor.

FAQs

Can I make this in a slow cooker? Yes, you can cook it on low for 8 to 10 hours. The texture will be slightly softer and less caramelized than the oven method.
What cut of pork is best for pulling? Look for pork shoulder or Boston butt. These cuts have the right ratio of fat and connective tissue to melt down during slow cooking.
Why is my pulled pork tough? It likely did not cook long enough. Pork shoulder needs extended time at a low temperature to break down the tough connective tissues.

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📊 Pulled Pork Nutrition Fact

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
Sodium: 850mg
Total Carbohydrate: 28g
Protein: 35g